Sun Dried Tomato Pesto Chicken Pasta Recipes

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SUN-DRIED TOMATO PESTO CHICKEN PASTA



Sun-Dried Tomato Pesto Chicken Pasta image

This is a super quick tasty recipe that is the perfect after work fast meal, it is not only perfect for when your in a hurry, but I always make extra as it reheats fine the next day, if the pasta is a little dry all you have to do is add a little cream. It can all be cooked in the same pan so you save on washing up and there are no steps, in fact you don't have to cook the chicken first, remove set to one side, then cook onions etc... It is all added one ingredient after the other, which when you want something on the table with out fuss makes this a great meal.

Provided by The Flying Chef

Categories     Chicken Breast

Time 28m

Yield 4 serving(s)

Number Of Ingredients 13

450 g chicken, chopped into pieces
350 g fusilli, spiral pasta
1 onion, finely chopped
3 garlic cloves, crushed
50 ml dry white wine
5 sun-dried tomatoes, finely chopped
2 tablespoons sun-dried tomato pesto (I do quite generous ones)
2 teaspoons grainy mustard
180 ml double cream
100 ml light cream
1/2 cup lightly packed parmesan cheese
parmesan cheese, extra to sprinkle over pasta
finely chopped parsley, for garnish if desired (optional)

Steps:

  • Bring some water to the boil, add a little olive oil, add pasta cook until just tender. (al dente).
  • In a large fry pan heat a little olive oil, add chicken cook to brown, add onion and garlic cook until onion softens.
  • Add wine, sun-dried tomatoes, pesto and mustard stir to combine.
  • Add creams and cheese, bring to the boil, turn down heat, stir to melt cheese, add cooked pasta stir until heated through.
  • To Serve: Place spoonfuls of pasta in bowls, sprinkle with cheese and parsley.

Nutrition Facts : Calories 860, Fat 43.9, SaturatedFat 20.9, Cholesterol 174.8, Sodium 385.4, Carbohydrate 73.2, Fiber 3.7, Sugar 4.8, Protein 39.7

CHICKEN, PESTO AND SUN-DRIED TOMATO PASTA



Chicken, Pesto and Sun-Dried Tomato Pasta image

This is one of the most requested recipes in our house; simple, very tasty and healthy. Goes down a treat with a nice glass of white!

Provided by currybunny

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
2 chicken breasts, skin and fat removed
14 ounces penne or 14 ounces spiral shaped pasta
3/4 cup semi sun-dried tomato, roughly chopped
2/3 cup basil pesto
2/3 cup light cream
parmesan cheese, to serve

Steps:

  • Heat 1 tablespoon oil in frying pan over medium-high heat.
  • Season chicken with salt and pepper, add to pan and cook for 5-7 minutes each side or until cooked through.
  • Transfer to a plate and cover to keep warm.
  • Cook pasta according to packet direction, drain and return to saucepan.
  • Heat remaining oil in pan, add tomatoes and toss for a minute.
  • Thinly slice chicken and return to pan; add pesto and cream and toss over low heat til well combined.
  • Add pasta and mix well, season with salt and pepper if desired.
  • Serve accompanied with parmesan cheese.

Nutrition Facts : Calories 672.9, Fat 24, SaturatedFat 8, Cholesterol 72.8, Sodium 281, Carbohydrate 93.1, Fiber 17, Sugar 4.1, Protein 26.8

PENNE WITH SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI



Pesto Pasta With Sun-Dried Tomatoes and Broccoli image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 lb. corkscrew pasta
Kosher salt
4-oz. jar sun-dried tomato halves, drained and cut in 1/4" slices
half a 16-oz. bag frozen broccoli florets
1 cup prepared basil pesto (recipe follows)
2 cloves garlic
1/4 cup pine nuts, toasted in a skillet until lightly browned
1/4 cup manchego cheese, cut in pieces
3 cups basil leaves, tightly packed
1/4 cup olive oil
salt to taste

Steps:

  • PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
  • Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
  • PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY



One-Pot Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: boneless, skinless chicken tenders, olive oil, garlic, low-sodium chicken broth, sun-dried tomatoes, whole wheat pasta, salt, red pepper flakes, baby spinach, garlic, fresh basil, salt, black pepper, walnuts, olive oil, fresh parmesan cheese

Provided by Melissa Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb boneless, skinless chicken tenders
1 tablespoon olive oil
3 cloves garlic
16 fl oz low-sodium chicken broth
4 oz sun-dried tomatoes, drained
8 oz whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 oz baby spinach
1 clove garlic
4 oz fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 oz olive oil
4 tablespoons fresh parmesan cheese

Steps:

  • For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
  • Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
  • Add the parmesan and pulse to incorporate. Set aside.
  • In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
  • Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
  • Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
  • Add spinach and stir until wilted.
  • Add cooked chicken and pesto.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 90 grams, Fat 63 grams, Fiber 6 grams, Protein 50 grams, Sugar 17 grams

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